4 tbsp Dijon mustard
1/2 cup Breadcrumbs
2 tbsp Minced rosemary
1 Garlic clove, grated
2 tbsp Olive oil
1 lb Crimini mushrooms, stems removed
3 Shallots, peeled & halved at root
4 Whole garlic cloves
Kosher salt, to taste
Cracked black pepper, to taste
1/2 cup Red wine
1/2 cup Beef stock
2 tbsp Horseradish
1 cup Creme fraiche
1/2 Lemon, juiced
1/4 cup Sliced chives
Preheat the oven to 375 degrees F.
Place the tenderloin onto your cutting board and brush all over with the mustard. Season with salt and pepper. In a small bowl, combine the breadcrumbs, rosemary, grated garlic, and 1 tablespoon of the olive oil. Sprinkle on top of the meat, pressing the mixture gently into the mustard.
Place the mushrooms into the bottom of the roasting pan with the shallots and whole garlic cloves. Coat with the remaining olive oil and season with salt and pepper. Add the tenderloin to the roasting pan and place into the oven to roast.
After 20 minutes, add in the red wine and the beef stock and cook for an additional 20 minute until a meat thermometer in the center of the tenderloin reads 125 degrees F for medium rare. Remove from the oven and let rest before slicing.
In a medium bowl, combine the horseradish, crème fraiche, lemon juice and chives.
Slice the beef and plate with the mushrooms and shallots. Top with a dollop of the horseradish cream.
Have your guests coming back for more (or save the leftovers for yourself!) with this decadent tenderloin. Roasted with rosemary, garlic and dijon mustard, it pairs perfectly with a bright and fresh horseradish cream. And when it's paired with mushrooms and shallots roasted in red wine and beef stock, you can't go wrong.